Low Fat Creamy Vodka Pasta

Indulge guilt-free with this Low Fat Creamy Vodka Pasta, a lighter twist on a classic comfort dish that perfectly balances rich flavors with wholesome ingredients. Made with whole wheat penne and a velvety sauce crafted from low-fat milk, Greek yogurt, and a touch of vodka, this pasta delivers creaminess without the extra calories. Aromatic garlic, shallots, and a hint of crushed red pepper flakes add depth, while fresh basil and Parmesan cheese bring vibrant, savory notes to each bite. Ready in just 30 minutes, this healthier version of vodka pasta is perfect for weeknight dinners or impressing guests. Serve it warm with a sprinkle of Parmesan and fresh basil for a deliciously satisfying meal!

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 ounces Whole wheat penne pasta
• 1 tablespoon Olive oil
• 3 units Garlic cloves, minced
• 2 units Shallots, finely chopped
• 0.25 teaspoon Crushed red pepper flakes
• 0.5 cup Vodka
• 6 ounces Tomato paste
• 1 cup Low-fat milk
• 0.5 cup Low-fat Greek yogurt
• 0.5 cup Parmesan cheese, grated
• 0.25 cup Fresh basil leaves, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Bring a large pot of salted water to a boil over high heat. Add the whole wheat penne pasta and cook until al dente, according to package instructions. Reserve 1 cup of pasta water and then drain the pasta.

Step 2

While the pasta is cooking, heat olive oil in a large skillet over medium heat.

Step 3

Add minced garlic and chopped shallots to the skillet. Sauté for 3-4 minutes until the shallots are translucent and the garlic is fragrant.

Step 4

Sprinkle the crushed red pepper flakes into the pan and cook for an additional 1 minute.

Step 5

Carefully pour the vodka into the skillet, stirring occasionally, and let it simmer for about 3 minutes or until reduced by half.

Step 6

Add the tomato paste to the pan, mixing thoroughly with the other ingredients. Cook for about 3-4 minutes until the paste has slightly darkened.

Step 7

Slowly whisk in the low-fat milk, ensuring it is well combined with the tomato mixture, and let it cook for another 2 minutes.

Step 8

Turn off the heat and stir in the low-fat Greek yogurt until the sauce is creamy and smooth. If the sauce is too thick, add some reserved pasta water, a little at a time, to reach your desired consistency.

Step 9

Add the drained pasta to the skillet and toss until it's well coated with the sauce.

Step 10

Mix in grated Parmesan cheese, chopped basil, salt, and black pepper, giving it a final toss.

Step 11

Serve immediately, garnished with additional Parmesan cheese and basil if desired.

Nutrition Facts

Serving size	(1178.7g)

Amount per serving	% Daily Value*
Calories	2236.9

Total Fat 41.2g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 1.5g
Cholesterol 73.9mg	0%
Sodium 2133.7mg	0%
Total Carbohydrate 316.0g	0%
Dietary Fiber 36.0g	0%
Total Sugars 62.4g
Protein 87.2g	0%

Vitamin D 144.9IU	0%
Calcium 1131.1mg	0%
Iron 19.6mg	0%
Potassium 3707.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.7%

Protein: 17.6%

Carbs: 63.7%